November 4/Food Business Week -- According to a study from Mysore, India, "Deteriorative characteristics of potato and tapioca chips fried in refined sunflower oil and banana and jackfruit chips fried in coconut oil were monitored by exposing them to different relative humidities (RH). For hard chips from banana, tapioca and jackfruit, the critical RH was 44% as against 33% for highly porous potato chips."
"Tapioca and potato chips fried in refined sunflower oil were prone to oxidative rancidity. Banana and jackfruit chips fried in coconut oil were prone to hydrolytic rancidity above 64% RH, which is above their critical RH with respect to loss of sensory crispness. Owing to the lesser porosity, banana and jackfruit chips took longer periods to cross the critical moisture content," wrote N.S. Vijayalakshmi and colleagues.